Haitian Butter Cake (Gâteau au Beurre)
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5.0
3 reviews
Excellent
Haitian Butter Cake (Gâteau au Beurre)
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The Haitian butter cake (gâteau au beurre) is a traditional Haitian recipe prepared in a Bundt pan. What sets it apart from other butter cakes is the dark rum, preferably Barbancourt which gives it a unique flavor.
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Ingredients
- 2¼ cup all-purpose flour sifted
- 1 cup caster sugar
- 4 eggs
- 1 cup butter melted
- 3 teaspoons baking powder
- 12 oz. evaporated milk unsweetened condensed milk
- 2 tablespoons aged dark rum preferably Barbancourt rum
- 2 teaspoons vanilla extract
- 1 teaspoon lime zest
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- Butter and flour for the Bundt pan
- 2 tablespoons of grated coconut
For the icing
- 4 tablespoons freshly squeezed lemon juice or milk
- 2 cups caster sugar
- 1 tablespoon vanilla extract
- 2 tablespoons butter melted
Equipment
- Stand mixer
- 1 Bundt pan about 10 inches/25 cm in diameter and 4 inches/10 cm high
Instructions
- Preheat the convection oven to 350 F (175°C).
- Mix the flour and baking powder.
- In the bowl of a stand mixer, add the eggs, sugar, butter, lime zest and whisk for 5 minutes on low speed.
- Add the rum, evaporated milk and flour mixed with baking powder, and mix on medium speed for another 5 minutes.
- Add the salt, nutmeg, and vanilla extract and continue mixing for 15 minutes, until the mixture is smooth.
- Grease the Bundt pan with butter and dust with flour, then pour the batter into it. The cake pan should be half full at most.
- Place the pan in the center of the oven and bake for about 35 minutes.
- The cake will be done when, after 30 minutes, a toothpick or knife is inserted in the center and comes out clean.
- Unmold the butter cake 5 minutes after taking it out of the oven and let it cool completely.
Icing
- In a bowl, mix all the ingredients for the icing until obtaining a smooth consistency.
- Apply the icing over the entire surface of the cake.
- Sprinkle with grated coconut.
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Overall Rating
5.0
3 reviews
Excellent
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